Delicious 15 Minute Vegan Pad Thai

Updated: Jul 18, 2021

How To Make Vegan Pad Thai?

This delicious vegan pad thai is absolutely flavor-packed and even easier to make. This 15-minute Pad Thai will keep you coming back for more. Pad Thai is usually not vegan but Grumpy Soy Boy can change that and make it even more delicious than you would get from take-out. How can you make delicious vegan dishes in 15 minutes? It's all about the ingredients!

What is Pad Thai?

Although Stir fry has been in Thailand and China for centuries pad thai was created in the 1930s by Plaek Phibunsongkhram, the prime minister at the time! During World War II there was a rice shortage that took place. Because of the rice shortage, the prime minister promoted noodle dishes as a way to combat the shortage. Although it's not known for certain Plaek is known for promoting noodles making him the grandfather of pad thai.

What goes in the Vegan Pad Thai?

The Vegetables and Noodles

  • Pad Thai Noodles - It's a noodle dish! It's literally the most important part. So choosing a good rice noodle is a must.

  • Red Chilli Peppers - Red chili peppers add a good spice to the dish and to be traditional it should be red chillis. But if you cannot find these peppers, serranos are a good alternative.

  • Tofu - Although this is optional because the sauce is straight FIRE, good firm tofu. Since we are gonna pull it apart and we want a chicken-like texture the firmer the better.

  • Green Onions -

The Sauce


How long does the recipe last?

This recipe will last a few days in your fridge. If you want to meal prep this it is perfect!


The Recipe


See the ingredient list above for replacements and descriptions.

The Vegetables and Noodles

  • 1 Package Pad Thai Noodles

  • 2 Red Chilli Peppers

  • 1/2 Tofu

  • 1 Bunch Green Onions

  • 2 Tablespoon Olive oil

The Sauce



  1. Chop the green part of the green peppers in rings and place it to the side.

  2. Slice the red chillis into thin rings.

  3. By hand rip the tofu into small bite-sized pieces place.

  4. Chop the unsalted peanuts so there are no full peanuts left.

The Noods

  1. In a large pan bring water to a boil.

  2. Add noodles.

The Sauce

  1. In a medium saucepan add the red garlic chili paste, unsalted peanuts, low sodium soy sauce, rice vinegar, pure maple syrup, limes squeezed, and sesame oil.

  2. Heat to a low temperature and mix often.

The tofu and vegetables

  1. In a cast-iron skillet, add the oil, tofu, garlic, and red peppers.

  2. Bring to a simmer on medium heat.

  3. Once the tofu has browned and the peppers are tender reduce to low heat.

Just add noodles

  1. In the small-medium saucepan add the contents of the vegetables and tofu.

  2. Drain noodles.

  3. Add noodles to the saucepan and mix until uniformly coated.

  4. Plate and add fresh green onions for garnish.

  5. Enjoy!

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